Ingredients
-
375g penne rigate
-
100g semi-dried tomatoes, chopped
-
700g jar tomato pasta sauce
-
1/2 cup fresh basil leaves, chopped
-
1⁄3 cup fresh flat-leaf parsley leaves, chopped
-
2 tablespoons fresh oregano leaves
-
1/2 cup grated mozzarella
-
180g tub bocconcini, torn
-
Small fresh basil leaves, extra, to serve
-
Mixed salad leaves, to serve
Method
-
1Preheat oven to 200C/180C fan- forced. Lightly grease a 6cm-deep, 8-cup-capacity ovenproof dish.
-
2Place pasta, tomato, pasta sauce, 1 cup cold water, basil, parsley and half the oregano in prepared dish. Season with salt and pepper. Stir to combine. Sprinkle with mozzarella. Cover dish with greased foil.
-
3Bake for 40 minutes. Remove foil. Top with bocconcini. Bake, uncovered, for 15 minutes or until cheese is golden and pasta is tender. Stand for 10 minutes.
-
4Top pasta bake with remaining oregano and extra basil leaves. Serve with salad.
Source: taste.com.au
Discussion about this post